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Fluffy scones which rise

Food Forum

Topic author Australia
bungalow
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Mon Jul 08, 2019 3:13 pm

Does anyone have a recipe for light and fluffy scones that rise, I mean high rising. Mine always come out of the oven hard and flat, still tasty. I use top quality ingredients so maybe it's my technique that's incorrect? Enlighten me on this lol. I'm sure someone knows the secret. :)


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beautyboy
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Tue Jul 09, 2019 11:10 pm

bungalow wrote:
Mon Jul 08, 2019 3:13 pm
Does anyone have a recipe for light and fluffy scones that rise, I mean high rising. Mine always come out of the oven hard and flat, still tasty. I use top quality ingredients so maybe it's my technique that's incorrect? Enlighten me on this lol. I'm sure someone knows the secret. :)

Haha! It's not as simple as it sounds! :) My grandmother always told me that the scone dough must be handled gently and to never twist the scone cutter or the batch will rise unevenly. Press down and lift the scone cutter. In between you have to dip the cutter in flour or the mixture will stick. Double sift the flour for extra fluffiness. The milk and cream should heated from cool to room temperature.


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maddison-jackson
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Wed Jul 10, 2019 11:55 am

Scones are hard when the dough is over-mixed.

I use Alton Brown's recipe, terrific chef he is. Very talented.

https://www.foodnetwork.com/recipes/alt ... pe-1909774


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atlas2111
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Wed Jul 10, 2019 9:12 pm

You can't over knead and you have to rest the dough before cutting them.



Topic author Australia
bungalow
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Wed Jul 17, 2019 1:41 pm

beautyboy wrote:
Tue Jul 09, 2019 11:10 pm
bungalow wrote:
Mon Jul 08, 2019 3:13 pm
Does anyone have a recipe for light and fluffy scones that rise, I mean high rising. Mine always come out of the oven hard and flat, still tasty. I use top quality ingredients so maybe it's my technique that's incorrect? Enlighten me on this lol. I'm sure someone knows the secret. :)

Haha! It's not as simple as it sounds! :) My grandmother always told me that the scone dough must be handled gently and to never twist the scone cutter or the batch will rise unevenly. Press down and lift the scone cutter. In between you have to dip the cutter in flour or the mixture will stick. Double sift the flour for extra fluffiness. The milk and cream should heated from cool to room temperature.
I'm taking you and your nan's advice on this one. :) I do none of this. Explains a lot.



Topic author Australia
bungalow
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Wed Jul 17, 2019 1:43 pm

maddison-jackson wrote:
Wed Jul 10, 2019 11:55 am
Scones are hard when the dough is over-mixed.

I use Alton Brown's recipe, terrific chef he is. Very talented.

https://www.foodnetwork.com/recipes/alt ... pe-1909774
I've seen that guy on cutthroat kitchen!



Topic author Australia
bungalow
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Wed Jul 17, 2019 1:47 pm

atlas2111 wrote:
Wed Jul 10, 2019 9:12 pm
You can't over knead and you have to rest the dough before cutting them.
ty :)


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